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Canned wild mushroom chicken soup and preparation process thereof

A production process and wild fungus technology, applied in the field of food processing, can solve the problems of loss of flavor and nutrients, single umami and aroma, taste and nutrition that do not meet urgent needs, etc. Flavorful amino acid-rich effect

Pending Publication Date: 2021-11-30
李海嫣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current mushroom-type chicken soup is generally made of mushroom-flavored seasoning or mushroom powder and chicken extract. Not only the umami taste and aroma are too simple, but the flavor and nutrients are seriously lost, and the taste and nutrition are not in line with people's expectations for health. There is an urgent need for healthy and convenient canned chicken soup

Method used

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  • Canned wild mushroom chicken soup and preparation process thereof
  • Canned wild mushroom chicken soup and preparation process thereof
  • Canned wild mushroom chicken soup and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038]A can of wild mushroom chicken soup, which comprises the following raw materials: 70kg old native hen chicken, 80kg native chicken, 20kg pig bones, 12kg chanterelles, 12kg cooked corn, 13kg green mushrooms, 2kg old ginger, 1.5kg green onions , cooking wine 2.5kg, salt 0.6kg, chicken essence 0.2kg, bacteria powder 0.2kg, pepper 0.1kg and water 220kg.

[0039] Its manufacturing process includes the following steps:

[0040] After removing the viscera of the old native hen and native chicken, wash and drain the water for later use; choose fresh chanterelles, glutinous fungus and blue head fungus, soak them in water at 70°C for 35 minutes, drain the water, slice them, and use Cut the chanterelles and Pleurotus spp. into slices longitudinally along the direction of the stipe with a stainless steel blade, with a thickness of 1.0cm. ;

[0041] Add 220kg of water to the pot and boil it, then add the pre-treated hen, offal chicken and pig bones, boil again for 4 minutes to remo...

Embodiment 2

[0051] A kind of canned chicken soup with wild mushrooms, which comprises the following raw materials: 80kg of old native hen chicken, 80kg of native chicken, 22kg of pig bones, 13kg of chanterelles, 13kg of cooked corn mushrooms, 13kg of green mushrooms, 2.3kg of old ginger, and 1.8kg of green onions. kg, cooking wine 2.9kg, salt 0.72kg, chicken essence 0.24kg, bacteria powder 0.24kg, pepper 0.12kg and water 220kg.

[0052] Its manufacturing process includes the following steps:

[0053] After removing the viscera of the old native hen and native chicken, wash and drain the water for later use; choose fresh chanterelles, glutinous fungus and blue head fungus, soak them in water at 80°C for 30 minutes, drain the water, slice them, and use Cut the chanterelles and Pleurotus spp. into slices with a stainless steel blade along the direction of the stipe, with a thickness of 1.2cm. Cut the cooked rice mushrooms longitudinally along the direction of the stipe and set aside; after t...

Embodiment 3

[0061] A kind of canned wild mushroom chicken soup, which comprises the following raw materials: 80kg of old native hen chicken, 70kg of native chicken, 18kg of pig bone, 13kg of chanterelles, 12kg of cooked corn mushrooms, 12kg of green mushrooms, 1.7kg of old ginger, and 1.3kg of green onions. kg, cooking wine 2.2kg, salt 0.51kg, chicken essence 0.17kg, bacteria powder 0.17kg, pepper 0.08kg and water 200kg.

[0062] Its manufacturing process includes the following steps:

[0063] After removing the viscera of the old native hen and native chicken, wash and drain the water for later use; choose fresh chanterelles, glutinous fungus and blue head fungus, soak them in water at 60°C for 40 minutes, drain the water, slice them, and use Cut the chanterelles and Pleurotus spp. into slices longitudinally along the direction of the stipe with a stainless steel blade, with a thickness of 1.0cm. ;

[0064] Add 200kg of water to the pot and boil it, then add the pre-treated hen, chicke...

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Abstract

The invention provides a canned wild mushroom chicken soup and a preparation process thereof, and relates to the field of food processing. The canned wild mushroom chicken soup comprises the following raw materials in parts by weight: 1400 to 1600 parts of chicken meat, 150 to 250 parts of pig bones, 300 to 450 parts of wild edible mushrooms, 15 to 25 parts of old ginger, 10 to 20 parts of green Chinese onions, 20 to 30 parts of cooking wine, 4.5 to 7.5 parts of table salt, 1.5 to 2.5 parts of chicken essence, 1.5 to 2.5 parts of mushroom powder, 0.75 to 1.2 parts of pepper powder and 2000 to 2500 parts of water. The canned wild mushroom chicken soup can better reserve the flavor and nutrition of the mushrooms and the chicken soup, the palatable taste and fragrance of the soup can be improved through mixed boiling of the three kinds of wild edible mushrooms, and the canned wild mushroom chicken soup meets the nutritional requirements of people for the canned chicken soup which is rich in taste, delicious in taste, natural and healthy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a canned wild mushroom chicken soup and a manufacturing process thereof. Background technique [0002] Folks in our country have always liked to use soup as a health supplement, and chicken as a high-protein and low-fat food. After being stewed and processed, the protein is heated and decomposed to produce a large amount of water-soluble amino acids. The taste of amino acids makes chicken soup more delicious. Chicken soup is rich in nutrients such as protein, various amino acids, various minerals, and trace elements, which can relieve cold symptoms, eliminate fatigue, promote body metabolism, and enhance immune function. [0003] Wild edible fungi are rich in protein, a variety of amino acids, and vitamins. They are high-protein foods. The alkaloids and polysaccharides in them can relieve waist and leg pain, numb hands and feet, and delay aging. The phagocytosis of the reticuloend...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L13/50A23L31/00
Inventor 李海嫣刘科弟
Owner 李海嫣
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